36gow gee wrappers (see note)1eggwhite, lightly whiskedFor dusting:cornflour1egg, at room temperature65 gm (⅓ cup)drained capers in vinegar60 gm (⅓ cup)cornichons, finely diced¼ cup (firmly packed) flat-leaf parsley, finely chopped80 ml (⅓ cup) extra-virgin olive oil2 tbspchardonnay vinegar60 gmpodded broad beans (about 200gm unpodded)To serve:purple shiso micro-cress and small nasturtium leavesMaster stock10 gm (1 tbsp)shaved palm sugar15 ml (3 tsp)light soy sauce15 ml (3 tsp)rice wine vinegar¾ tspSherry vinegar2.5 gmginger, thinly sliced¼star anise¼cinnamon quill1 small piecedried mandarin peelBraised veal shin15 gmbutter2 tbspfinely diced onion (about ¼)2 tbsp finely diced carrot (about ⅓)1 tbspfinely diced celery (about ¼ celery stalk)1 tbspfinely diced leek (about ¼ leek, white part only)25 mlvegetable oil500 gmboneless veal shin, cut into 5cm pieces1thyme sprig 1fresh bay leaf½ garlic clove, crushed250 ml (1 cup)veal stock
Preheat oven to 150C. For master stock, bring palm sugar, soy sauce, rice wine vinegar, Sherry vinegar and 100ml water to the simmer over high heat, stirring to dissolve palm sugar. Add ginger, spices and mandarin peel, reduce heat to medium, simmer to infuse (5 minutes), strain (discard solids) and set aside.
For braised veal shin, melt butter in a large saucepan over medium heat, add onion, carrot, celery and leek and stir occasionally until tender (5-6 minutes), Meanwhile, heat oil in a large frying pan over medium-high heat. Season veal to taste, add to pan and cook, turning occasionally, until browned on all sides (5-6 minutes). Add to vegetable mixture, add herbs, garlic, veal stock and reserved master stock, bring to the boil and skim excess fat from surface. Cover closely with a round of baking paper, then a tight-fitting lid and braise in oven until veal is falling apart (2½-3 hours). Remove lid and cool at room temperature for 30 minutes, then strain through a fine sieve into a saucepan. Discard herbs, finely shred veal and combine with braising vegetables in a bowl. Boil braising liquid over medium-high heat until syrupy (10-12 minutes), add to shredded veal mixture, season to taste and refrigerate until chilled.
Working in batches, and keeping remaining gow gee wrappers covered with a tea towel, place a teaspoon of veal mixture in centre of each gow gee wrapper (you may not need all the veal mixture; remainder can be frozen for another use). Brush edges lightly with eggwhite and fold over to seal and form a semicircle, ensuring there are no air bubbles. Brush corners of semicircle with eggwhite, bring together and press to seal. Place on a cornflour-dusted tray, cover with a tea towel and refrigerate for 20 minutes.
Cook egg in a saucepan of boiling water until hard-boiled (8-9 minutes), drain, cool under cold running water then peel and coarsely chop. Combine in a bowl with capers, cornichons and parsley, add olive oil and vinegar and stir to combine.
Blanch broad beans until bright green (2-3 minutes), refresh, drain, peel and set aside.
Cook tortellini in batches in a large saucepan of boiling salted water until cooked through (2 minutes), drain and arrange on serving plates. Scatter with broad beans, spoon cornichon mixture over, scatter with shiso and nasturtium leaves and serve.
Note Gow gee or wonton wrappers are available from the refrigerated section of supermarkets.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.